Low density frostings

ABSTRACT

Dry creme frosting mix having a density of about 0.55 to 0.75 gm./cc and a lower level of sweetness than presently available frostings.

Tlnited States Patent Reimer [451 Apr. 18, W72

54] LOW DENSITY FROSTINGS 3,464,830 9/1969 Wahba ..99/139 [72] Inventor:George R. Reimer, 4709 Winnetka Ave. Primary Examiher kaymond Jones IN., Minneapolis, Minn. 55428 Assistant Examiner-J. M. Hunter [22] Filed:Jan. 30, 1970 Attorney-Anthony A. Juettner and Gene 0. Enockson 21 Appl.No.: 7,245 [57.] ABSTRACT Dry creme frosting mix having a density ofabout 0.55 to 0.75 [52] U.S. Cl ..99/139 a lower level of sweetness thanpresently avanable [51] Int. Cl ..A23g 3/00 [58] Field of Search ..99/139 [56] References Cited 9 Claims, No Drawings UNITED STATES PATENTS3,244,536 4/1966 Kid ger ..99/ l 39 this invention is to produce a cremefrosting from a dry mix which imparts a milder sweetness and a smootherflavor blend to the cake.

In general, creme frostings are composed of sugar, shortening,flavorings and sufficient water to form a plastic mass. Aerating anddrying agents such as gelatin, agar, sodium alginate, starch, gums andpectins have been added to dry mixes to make the frostings smoother.Emulsifiers are frequently added. l-Ieretofore, however, the density ofcreme frostings made from dry mixes has been in the range of about 1.00gm./cc. This density level has been essential to maintain the integrityof the frosting as a creme and at this density level the frosting isvery rich and very sweet.

It has now been found that by the use of selected shortenings andemulsifiers more air can easily be whipped into the frosting thusreducing the sweetness level while retaining the creme identity. Incontrast to the 1.0 gm./cc. density of the creme frostings made frompresently available dry mixes, the density of the frostings made fromthe dry mix of the present invention is about 0.55 to 0.75 gm./cc.

The dry mixes of the present invention are comprised basically of:

l. About 50 to 80 percent sucrose by weight of the total dry mix, aportion of which can be replaced with other saccharides such asdextrose, maltodextrin, corn syrup or mixtures thereof in amounts suchthat the percentage of sucrose is maintained at least at about 50percent by weight of the dry mix, and the amount of the othersaccharides does not exceed about 20 percent by weight of the dry mix,

2. About 5 to percent selected shortenings by weight of the total drymix,

3. About 0.30 to 4.75 percent mono and diglycerides of high fatty acidsby weight of the total dry mix,

4. About 0.05 to 1.00 percent polyoxyethylene sorbitan fatty acid estersby weight of the total dry mix, and

5. A starch component in sufficient amounts to absorb free water in thefinished frosting.

To the basic structural ingredients listed above from 0 percent up toabout 15 percent other ingredients by weight of the total dry mix can beadded. These other ingredients include flavorings, seasonings, coloringsand bodying agents, salt, flavor powder, non-fat dried milk and cocoa.

Sucrose used in dry mixes is mainly very finely ground. In manycommercially available fine ground sugars 3 to 4 percent starch is addedto insure flowability during storage and use. This starch plays no partin the present invention. While sucrose can be used in amounts of about50 to 80 percent by weight of the total dry mix, best results areobtained if the fraction is about 55 to 75 percent by weight of thetotal dry mix. For purposes of improving texture, smoothness andmoisture retention, saccharides such as invert sugar, dextrose,

corn syrup and maltodextrin can be substituted for portions of thesucrose in the dry mix. This substitution can amount to as much as aboutpercent by weight of the total dry mix while maintaining at least about50 percent sucrose by weight of the dry mix.

The shortening ingredient can be an animal or vegetable shorteninghaving a Wiley Melting Point (American Association of Cereal ChemistsApproved Method Volume 2, Method 58-41) of from about 107 F. to 120 F.and an approximate Solid-Fat Index (Official and Tentative Methods ofthe American Oil Chemists Soc., Method Cd 10-57) of:

so 11 21% 92 I 14- 24% 104 i 9 19% s 16% Best results are obtained ifthe shortening is used in amounts of from about 7.5 to 12.5 percent byweight of the dry mix.

'One preferred shortening ingredient is an animal, vegetablebasedshortening having a Wiley Melting Point of from about 1 16 F. to 1 18 F.and a Solid-Fat Index of:

Shortening I Temperature, 1-. Solid-Fat Index This shortening was usedin Example I and contains 2.85 percent 1 0.25 percent monoglycerides ofhigher fatty acids derived from hydrogenated corn oil and measured asstearates by weight of the shortening and 0.8 percent polyoxyethylenesorbitan stearate by weight of the shortening. The shortenings useful inthis invention need not contain emulsifiers, but if they do containmonoglycerides, diglycerides or polyoxyethylene sorbitan esters ofhigherfatty acids, the amount of these emulsifiers should be calculatedas part of the total emulsifiers in the system. I

Another preferred shortening ingredient is a rearranged lard with orwithout added beef tallow and with or without added vegetable oil,having a Wiley Melting Point of from about 1 15 F. to F. and aSolid-Fatlndex of:

Shortening ll Solid-Fat Index Temperature, F.

Shortening Ill Solid-F at Index Temperature, F.

This shortening contained 2.5 percent mono and diglycerides of higherfatty acids derived from vegetable oil by weight of the shortening and0.5 percent polyoxyethylene sorbitan stearate by weight of theshortening.

In the mixture of mono and diglycerides of higher fatty acids in the drymix, whether introduced in the shortening or separately, themonoglycerides preferably constitute about 35 to 50 percent by weight ofthe glyceride mixture and the diglycerides about 50 to about 65 percentby weight of the glyceride mixture. Mono and diglycerides of a varietyof higher fatty acids derived from corn oil, peanut oil, coconut oil andother vegetable oils are available and can be used as components of thisglyceride mixture. These higher fatty acids contain from about 16 to 18carbon groups in the fatty acid chain. The preferred mono anddiglycerides are those of stearic and palmitic acid.

The polyoxyethylene sorbitan esters of higher fatty acids useful in thisinvention are those having about 16 to 18 carbon atoms in the fatty acidchain. Included in this group are polyoxyethylene sorbitan esters ofoleic and stearic acids. Polyoxyethylene sorbitan stearate is thepreferred component as its taste contribution to the composition is lessthan that of oleic acid derivatives. The polyoxyethylene sorbitan esterspreferably contain an average of about 20 oxyethylene groups permolecule.

In order to introduce the mono and diglycerides and the polyoxyethylenesorbitan esters of higher fatty acids into a dry mix, the emulsifiersare generally first incorporated into the shortening as illustrated inExample III using Shortening III or mixed with a carrier and spray driedas illustrated in Examples I, II and IV. One such spray dried mixturehas the following composition:

Emulsifier and Carrier Composition I Component Percentage by WeightNon-fat Dry Milk 35% Mono and diglycerides 31% Shortening 15% SugarPregclatinized Wheat Starch 5% Polyoxyethylene Sorbitan Stearate 4%Another suitable spray dried composition is:

Ernulsifrer and Carrier Composition II Component Percentage by WeightMono and diglycerides 31% Non-fat Dry Milk 28% Sorbitan monostearate 13%Shortening 13% Sugar 8% Starch 4% Polyoxyethylenc Sorbitan Stcarate 3%Best results were obtained when these compositions were used in amountsof from about 3 to 15 percent by weight of the dry mix.

The starch component can be either a natural starch or a pregelatinizedstarch. Natural starch can be used in amounts of from about 5 to 12percent by weight of the dry mix. Pregelatinized starch can be used inamounts of from about 0.5 to 1.0 percent by weight of the total dry mix.Due to its reduced contribution to flavor and mouthfeel in the finalproduct, the use of pregelatinized starch is preferred.

A wide variety of pregelatinized starches can be used in dry mixformulations encompassed by this invention. Illustrative pregelatinizedstarches include: waxy maize, wheat, cereal corn, tapioca and potatostarches. The selection of the starch will influence the mouthfeel andtexture of the finished frosting. The selection, therefore, is governedby the mouthfeel and texture desired in the particular frosting beingproduced.

One of the pregelatinized starches which I have found especiallysatisfactory is a pregelatinized, cross-linked waxy maize starch havinga granulation of 95 percent through a No. 100 U. S. standard sieve, a pHof 5.2 to 6.6 and a viscosity of 4,500 to 6,500 centipoise measured witha Brookfield Viscometer after dispersing 40 grams of the pregelatinizedstarch in 60 ml. of methyl alcohol, adding 440 ml. of phosphate buffersolution to produce a pH of 6.0 d: 0.05 and mixing for a total time of 5minutes.

The ingredients of the dry mix can be combined using the followingprocedure. The dry ingredients are screened to remove lumps. The sifteddry ingredients are blended together in a ribbon blender or othersuitable mixer until the mixture is uniform. The temperature of theuniform mixture is then adjusted to a range of 70 to 75 F. After thetemperature of the mixture is adjusted and with continued mixing, theshortening, held at a temperature of 70 to 75 F., is extruded into themixture. Mixing is continued after extrusion until the shortening hasbeen uniformly distributed through the mixture. The mixture is thenpassed through a finisher to remove any lumps.

Described below are the ingredients, mixing procedure, preparationmethods and end results of specific embodiments of this invention:

EXAMPLEI This example illustrates a typical dry creme frosting mix ofthis invention. The formulation of the dry mix is as follows:

Ingredients Percent by Weight of Dry Mix Sucrose (including 4% wheatstarch) 58.15% Dextrose (Cerelose 2043, Corn Products Refining Company)10.00% Shortening (Diamond D-65, Durkee Famous Foods) Shortening Idescribed above 10.00% Spray Dried Emulsifier Mix (Composition Idescribed above) 7.00% Cocoa (IO/l2 Red Dutched) 6.00% Maltodextrin(Frodex 24, American Maize Co.) 5.00% Non-fat Milk Solids 1.00%Pregelatinized Starch (Instant Clearjel, National Starch and ChemicalCo.) 0.75% Caramel Flavor 0.50% Fudge Powder, imitation 0.50% Salt, fineflour 0.50% Vanilla Powder, imitation 0.50% Color 0.10% Total: 100.00%

The ingredients were combined to form the dry mix by the proceduredescribed above.

The finished frosting was prepared by combining 9.5 ounces of the drymix with three tablespoons soft butter and cup water and mixing theingredients with a kitchen mixer at high speed for a period of fiveminutes. The density of the finished frosting was 0.6 gm./cc. with goodflavor and texture. The volume was enough to frost two 9-inch layers ofcake.

EXAMPLE II This example illustrates the use of a shortening which doesnot contain polyoxyethylene sorbitan stearate. Shortening II describedin the specification was used in the formulation shown in Example I. Theresulting frosting had a density of 0.71 gm./cc. with good flavor andtexture.

EXAMPLE III This example illustrates a method of introducing all of themono and diglycerides and polyoxyethylene sorbitan stearate by way ofthe shortening rather than in spray dried compositions.

The formulation of the frosting was:

The dry mix was formulated as described above. The finished frostingswere prepared by combining 10 ounces of the dry mix with threetablespoons of butter and A cup water and mixing the ingredients with akitchen mixer at high speed for a period of 5 minutes. The densities ofthe above frostings were 0.76 gm./cc. with good flavor and texture.

5 EXAMPLE IV This example illustrates the use of still another spraydried emulsifier combination. The formulation of the dry creme frostingmix is as follows:

Percent By Weight Ingredients of Dry Mix Frost- Frost- Frosting 1 ing 2ing 3 Sucrose (including 4% 60.65% 53.15% 57.15% wheat starch) Dextrose(Cerelose 2043 10.00% 10.00% 10.00% Corn Products Refining Co.)Shortening I (Diamond D-65 10.00% 10.00% 10.00% Durkee Famous Foods)described above Spray Dried Emulsifier 4.50% 7.00% 8.00% Mix Composition2 described above Cocoa 10/12 Red Dutched) 6.00% 0.00% 6.00%Maltodextrin (Frodex 24, 5.00% 5.00% 5.00% American Maize Co.) Non-fatMilk Solids 1.00% 1.00% 1.00% Pregelatinized Starch 0.75% 0.75% 0.75%(Instant Clearjel, National Starch and Chemical Co.) Caramel Flavor0.50% 0.50% 0.50% Fudge Powder, imitation 0.50% 0.50% 0.50% Salt, fineflour 0.50% 0.50% 0.50% Vanilla Powder, 11111111111111 0.50% 0.50% 0.50%color 010% 0.10% 0.10% T001151 100.00% 100.00% 100.00%

The ingredients were combined to form the dry mixes as 40 describedabove. The finished frostings were prepared as in Example II. Thedensities of Frostings 1, 2 and 3 were 0.69 gm./cc., 0.58gm./cc. andO.57gm./cc., respectively with good flavor and texture.

As can readily be appreciated, many variations using the basicformulations of the dry mixes of this invention can be made.

lclaim 1. A dry creme frosting mix comprising:

about 50 percent to 80 percent sucrose by weight of the dry mix; about 5percent to 15 percent shortening by weight of the dry mix saidshortening having a Wiley Melting Point of from about 107 F. to 120 F.and an approximate Solid- Fat Index of:

Solid-Fat Index Temperature, F.

about 5 to 15 percent shortening by weight of the dry mix saidshortening having a Wiley Melting Point of from about 107 F. to 120 F.and an approximate Solid-Fat Index of:

Temperature, F. Solid-Fat Index Index of:

Temperature, F. Solid-Fat Index about 0.30 to 4.75 percent mono anddiglycerides of high 1 fatty acids by'weight of the dry mix;

about 0.05 to 1.00 percent polyoxyethylene sorbitan fatty acid ester byweight of the dry mix; and

about 0.5 to 1.0 percent pregelatinized starch by weight of the dry mix.

4. The dry creme frosting mix as recited in claim 1 wherein thepolyoxyethylene sorbitan fatty acid ester is polyoxyethylene sorbitanstearate. diglycerides of 5. The dry creme frosting mix as recited inclaim 1 wherein the mono and diglycerides of high fatty acids are in thepro portions of about 35 to 50 percent monoglycerides of high fattyacids by weight of the combined mono and diglycerides and about 50 to 65percent diglycerides of high fatty acids by weight of the combined monoand diglyceridesof high fatty acids.

6. The dry creme frosting mix as recited in claim 5 wherein the mono anddiglycerides of high fatty acids are mono and diglycerides of palmiticor stearic acid.

7. The dry creme frosting mix as recited in claim 1 wherein said sucroseis present in amounts of about 55 to 75 percent by weight of the drymix.

8. The dry creme frosting mix as recited in claim 1 wherein saidshortening is present in amounts of about 7.5 to 12.5 percent by weightof the dry mix.

9. A dry creme frosting mix comprising:

about 55 to 75 percent sucrose by weight of the dry mix;

about 7.5 to 12.5 percent shortening by weight of the dry mix saidshortening having a Wiley Melting Point of from about 107 F. to F. andan approximate Solid-fat Index of:

Temperature, F. Solid-Fat Index about 0.30 to 4.75 percent mono anddiglycerides of palmitic or stearic acid, said monoglyceridesconstituting about 35 to 50 percent of the combined weight of said monoand diglycerides;

about 0.05 to 1.00 percent polyoxyethylene sorbitan stearate by weightof the dry mix; and

about 0.5 to 1.0 percent pregelatinized starch by weight of the dry mix.

UNITED STATES PATENT owner @ER'HHCATE Oi? @URREQTWN Patent No. 3 656 971Dated April 18 1972 Iriventor(s) George R Reimer It is certified thaterror appears in the above-identified patent and that said LettersPatent are hereby corrected as shown below:

In the grant'only, insert columns 1 through 4, as shown by the attachedsheets.

Signed and sealed this 26th day of December 1972.

(SEAL) Attest:'

EDWARD M.FLETcHE-R,JR.. ROBERT GOTTSCHALK Arresting Officer Commissionerof Patents USCOMM-DC 60376-F'69 FORM PC -X050 (10-69) 1 us. GOVERNMENTPRINTING units. 1969 u3ss-334 Patent No. Inventor George R. Reimer LOWDENSITY FROSTINGS This invention relates to a dry creme frosting mix.More particularly it relates to a dry mix which produces a cremefrosting having a lower density than presently available creme frostingshave and a corresponding reduced level of sweetness.

One of the common complaints directed toward frostings made frompresently available dry mixes is that they impart an overly rich,concentrated sweetness to the cake. The object of this invention is toproduce a creme frosting from a dry mix which imparts a milder sweetnessand a smoother flavor blend to the cake.

In general, creme frostings are composed of sugar, shortening,flavorings and sufficient water to fon'n a plastic mass. Aerating anddrying agents such as gelatin, agar, sodium alginate, starch, gums andpectins have been added to dry mixes to make the frostings smoother.Emulsifiers are frequently added. Heretofore, however, the density ofcreme frostings made from dry mixes has been in the range of about 1.00gmJcc. This density level has been essential to maintain the integrityof the frosting as a creme and at this density level the frosting isvery rich and very sweet.

It has now been found that by the use of selected shortenings andemulsifiers more air can easily be whipped into the frosting thusreducing the sweetness level while retaining the creme identity. Incontrast to the L gm./cc. density of the creme frostings made frompresently available dry mixes, the density of the frostings made fromthe dry mix of the present invention is about 0.55 to 0.75 gmjcc.

The dry mixes of the present invention are comprised basically of:

l. About 50 to 80 percent sucrose by weight of the total dry mix, aportion of which can be replaced with other saccharides such asdextrose, maltodextrin, corn syrup or mixtures thereof in amounts suchthat the percentage of sucrose is maintained at least at about 50percent by weight of the dry mix, and the amount of the othersaccharides does not exceed about 20 percent by weight of the dry mix,

2. About 5 to percent selected shortenings by weight of the total drymix,

3. About 0.30 to 4.75 percent mono and diglycerides of high fatty acidsby weight of the total dry mix,

4. About 0.05 to 1.00 percent polyoxyethylene sorbitan fatty acid estersby weight of the total dry mix, and

5. A starch component in sufiicient amounts to absorb free water in thefinished frosting.

To the basic stnictural ingredients listed above from 0 percent up toabout I5 percent other ingredients by weight of the total dry mix can beadded. These other ingredients include flavorings, seasonings, coloringsand bodying agents, salt, flavor powder, non-fat dried milk and cocoa.

Sucrose used in dry mixes is mainly very finely ground. In manycommercially available fine ground sugars 3 to 4 percent starch is addedto insure flowability during storage and use. This starch plays no partin the present invention. While sucrose can be used in amounts of about50 to 80 percent by weight of the total dry mix, best results areobtained if the fraction is about 55 to 75 percent by weight of thetotal dry mix. For purposes of improving texture, smoothness andmoisture retention, saccharides such as invert sugar, dextrose, cornsyrup and maltodextrin can be substituted for portions of the sucrose inthe dry mix. This substitution can amount to as much as about percent byweight of the total dry mix while maintaining at least about 50 percentsucrose by weight of the dry mix.

The shortening ingredient can be an animal or vegetable shorteninghaving a Wiley Melting Point (American Association of Cereal ChemistsApproved Method Volume 2, Method 58-41) of from about 107 F. to 120 F.and an approximate Solid-Fat Index (Official and Tentative Methods ofthe American Oil Chemists Soc, Method Cd I0-57) of:

Temperature. T. Approximate Solid-Fat Index Best results are obtained ifthe shortening is used in amounts of from about 7.5 to 12.5 percent byweight of the dry mix.

One preferred shortening ingredient is an animal, vegetablebasedshortening having a Wiley Melting Point of from about I l6 F. to ll8 F.and a Solid-Fat Index of:

Shortening I Temperature. 'F. Solid-Far Index 50 16 31% 70 21 27% I9 15%92 I6 Zli I04 I2 I7! I I0 7 13% This shortening was used in Example Iand contains 2.85 percent i 0.25 percent monoglycerides of higher fattyacids derived from hydrogenated corn oil and measured as stearates byweight of the shortening and 0.8 percent polyoxyethylene sorbitanstearate by weight of the shortening. The shortenings useful in thisinvention need not contain emulsifiers, but if they do containmonoglycerides, diglycerides or polyoxyethylene sorbitan esters ofhigher fatty acids, the amount of these emulsifiers should be calculatedas part of the total emulsifiers in the system. 7

Another preferred shortening ingredient is a rearranged lard with orwithout added beef tallow and with or without added vegetable oil,having a Wiley Melting Point of from about F. to F. and a Solid-FatIndex of:

Shortening II Temperature, 'F. Solid-Fat Index This shortening containsmonoglycerides derived from hydrogenated corn oil and measured asstearates in amounts of about 2.8 to 3.3 percent by weight of theshortening. This shortening was used in Example II.

Still a third illustrative shortening ingredient is an animal andvegetable based shortening which contains all the emulsifiers used inthe frosting system. This shortening has a Wiley Melting Point of 107 F.to l l I F. and a Solid-Fat Index of:

Shortening III Temperature, F. Solid'Fat Index This shortening contained2.5 percent mono and diglycerides of higher fatty acids derived fromvegetable oil by weight of the shortening and 0.5 percentpolyoxyethylene sorbitan stearate by weight of the shortening.

In the mixture of mono and diglycerides of higher fatty acids in the drymix, whether introduced in the shortening or separately, themonoglycerides preferably constitute about 35 to 50 percent by weight ofthe glyceride mixture and the diglycerides about 50 to about 65 percentby weight of the Patent No. Inventor 3,656,971 George R.

Reimer atoms in the fatty acid chain. Included in this group arepolyoxyethylene sorbitan esters of oleic and stearic acids.Polyoxyethylene sorbitan stearate is the preferred component as itstaste contribution to the composition isless than that of oleic acidderivatives. The polyoxyethylene sorbitan esters preferably contain anaverage of about 20 oxyethylene groups per molecule.

In order to introduce the mono and diglycerides and the polyoxyethylenesorbitan esters of higher fatty acids into a dry mix, the emulsifiersare generally first incorporated into the shortening as illustrated inExample 111 using Shortening III or mixed with a carrier and spray driedas illustrated in Examples 1, II and IV. One such spray dried mixturehas the following composition:

Emulsifier and Carrier Composition 1 Component Percentage by WeightNon-fat Dry Milk 35% Mono and diglycerides 31% Shortening 15% Sugar 10%Pregelau'nized Wheat Starch Polyoxyethylene Sorbitan stearate 4% Anothersuitable spray dried composition is:

Emulsifier and Carrier Composition 11 Component Best results wereobtained when these compositions were used in amounts of from about 3 to15 percent by weight of the dry mrx.

The starch component can be either a natural starch or a pregelatinizedstarch. Natural starch can be used in amounts of from about 5 to 12percent by weight of the dry mix. Pregelatinized starch can be used inamounts of from about 0.5 to 1.0 percent by weight of the total dry mix.Due to its reduced contribution to flavor and mouthfeel in the finalproduct, the use of pregelatinized starch is preferred.

A wide variety of pregelatinized starches can be used in dry mixformulations encompassed by this invention. Illustrative pregelatinizedstarches include: waxy maize. wheat, cereal corn, tapioca and potatostarches. The selection of the starch will influence the mouthfeel andtexture of the finished frosting. The selection, therefore, is governedby the mouthfeel and texture desired in the particular frosting beingproduced.

One of the pregelatinized starches which 1 have found especiallysatisfactory is a pregelatinized, cross-linked waxy maize starch havinga granulation of 95 percent through a No. 100 U. S. standard sieve, a pHof5.2 to 6.6 and a viscosity of4,500 to 6,500 centipoise measured with aBrookfield viscometer after dispersing 40 grams of the pregelatinizedstarch in 60 ml. of methyl alcohol, adding 440 ml. of phosphate buffersolution to produce a pH of 6.0 t 0.05 and mixing for a total time of 5minutes.

The ingredients of the dry mix can be combined using the followingprocedure. The dry ingredients are screened to remove lumps. The sifteddry ingredients are blended together in a ribbon blender or othersuitable mixer until the mixture is uniform. The temperature of theuniform mixture is then adjusted to a range of 70 to 75 F After thetemperature of the mixture is adjusted and with continued mixing, theshortening. held at a temperature of 70 to 75 F is extruded into themixture. Mixing is continued after extrusion until the shortening hasbeen unifonnly distributed through the mixture. The mixture is thenpassed through a finisher to remove any lumps.

Described below are the ingredients, mixing procedure, preparationmethods and end results of specific embodiments of this invention:

5 EXAMPLEI This example illustrates a typical dry creme frosting mix ofthis invention. The formulation of the dry mix is as follows:

Ingredients Percent by Weight of Dry Mix Sucrose (including 4% wheatstarch) 58.159: Dextrose (Cerelose 2043. Corn Products Refining Company)10.00% Shortening (Diamond D-65. Duritee Famous Foods) Shortening 1described above 1000! Spray Dried Emulsifier Mix (Composition 1described above) 7.00% Cocoa 10/12 Red Dutched) 6.00% Maltodextrin(Frodex 24, American Maize Co.) 5.00% Non-fat Milk Solids 1.00%

*Pre'g elatinized Starch (Instant Clearjel, National Starch and ChemicalCo.) 0.75% Caramel Flavor 0.50% Fudge Powder, imitation 0.50% Salt. fineflour 0.50% Vanilla Powder, imitation 0.50% Color 0.10% Total: 100.00%

The ingredients were combined to fonn the dry mix by the proceduredescribed above.

The finished frosting was prepared by combining 9.5 ounces of the drymix with three tablespoons soft butter and is cup water and mixing theingredients with a kitchen mixer at high speed for a period of fiveminutes. The density of the finished frosting was 0.6 gm./cc. with goodflavor and texture. The volume was enough to frost two 9-inch layers ofcake.

EXAMPLE H This example illustrates the use of a shortening which doesnot contain polyoxyethylene sorbitan stearate. Shortening II describedin the specification was used in the formulation shown in Example I. Theresulting frosting had a density of 0.71 gm./cc. with good flavor andtexture.

EXAMPLE III This example illustrates a method of introducing all of themono and diglycerides and polyoxyethylene sorbitan stearate by way ofthe shortening rather than in spray dried compositions.

The formulation of the frosting was:

Ingredients Percent by Weight of Dry Mix Frosting l Frosting 2 Sucrose(including 4% wheat starch) 63.15% 61.15% Dextrose (Cerelose 2043, CornProducts Refining Co.) 10.00% 10.00% 0 Shortening (Morvol. Armour)Shortening I11 described above [2.00% 14.00! Cocoa (10/12 Red Dutched)6.00% 6.00% Maltodextrin (Frodex 24. American Mlize Co.) 5.00% 5.00%Non-fst Millt Solids 1.00% 1.00%

Pregelatinized Starch (Instant Clearjel.

National Starch and Chemicll Co.) 0.75% 0.75% Caramel Flavor 0.50% 0.50%Fudge Powder, imitation 0.50% 0.50911 Salt. fine flour 0.50% 0.50%Vanilla Powder, imitation 0.501: 0.50% Color 0.10% 0.10%

Toe-bu 100.00% 100.00%

The dry mix was formulated as described above. The finished frostingswere prepared by combining 10 ounces of the dry mix with threetablespoons of butter and V4 (5/69) STATES A'mm @FFHQE C TEFIQATE @FPatent No. 3, 5 ,97

Dated April 18,, 1972 Invent fl George R. Reimer It is certified thaterror appears in the above-identified patent and that said LettersPatent are hereby corrected as shown below:

- Column 6, line 28 of the table, "19 1 30%" shoulg read 19-30% line 41"stearatew diglyc erides of should read stea'rate. line 17,"diglyceridesof should read diglycerides of line 70 of the table "-19%"should read 9-1976 Signed and sealed this 27th day of March 1973 (SEAL)Attest:

EDWARD M.FLETCHER,JR. Attesting Officer ROBERT GOTTSCHALK Commissionerof Patents

2. A dry creme frosting mix comprising: about 50 to 80 percent sucroseby weight of the dry mix; about 5 to 15 percent shortening by weight ofthe dry mix said shortening having a Wiley Melting Point of from about107* F. to 120* F. and an approximate Solid-Fat Index of: Temperature,*F. Solid-Fat Index 50 23 - 38% 70 19 - 30% 80 17 - 27% 92 14 - 24% 1049 - 19% 110 5 - 16% about 0.30 to 4.75 percent mono and diglycerides ofhigh fatty acids by weight of the dry mix; about 0.05 to 1.00 percentpolyoxyethylene sorbitan fatty acid ester by weight of the dry mix; andabout 5 to 12 percent natural starch by weight of the dry mix.
 3. A drycreme frosting mix comprising: about 50 to 80 percent sucrose by weightof the dry mix; about 5 to 15 percent shortening by weight of the drymix said shortening having a Wiley Melting Point of from about 107* F.to 120* F. and an approximate Solid-Fat Index of: Temperature, *F.Solid-Fat Index 50 23 - 38% 70 19 14 30% 80 17 - 27% 92 14 - 24% 104 9 -19% 110 5 - 16% about 0.30 to 4.75 percent mono and diglycerides of highfatty acids by weight of the dry mix; about 0.05 to 1.00 percentpolyoxyethylene sorbitan fatty acid ester by weight of the dry mix; andabout 0.5 to 1.0 percent pregelatinized starch by weight of the dry mix.4. The dry creme frosting mix as recited in claim 1 wherein thepolyoxyethylene sorbitan fatty acid ester is polyoxyethylene sorbitanstearate. diglycerides of
 5. The dry creme frosting mix as recited inclaim 1 wherein the mono and diglycerides of high fatty acids are in theproportions of about 35 to 50 percent monoglycerides of high fatty acidsby weight of the combined mono and diglycerides and about 50 to 65percent diglycerides of high fatty acids by weight of the combined monoand diglycerides of high fatty acids.
 6. The dry creme frosting mix asrecited in claim 5 wherein the mono and diglycerides of high fatty acidsare mono and diglycerides of palmitic or stearic acid.
 7. The dry cremefrosting mix as recited in claim 1 wherein said sucrose is present inamounts of about 55 to 75 percent by weight of the dry mix.
 8. The drycreme frosting mix as recited in claim 1 wherein said shortening ispresent in amounts of about 7.5 to 12.5 percent by weight of the drymix.
 9. A dry creme frosting mix comprising: about 55 to 75 percentsucrose by weight of the dry mix; about 7.5 to 12.5 percent shorteningby weight of the dry mix said shortening having a Wiley Melting Point offrom about 107* F. to 120* F. and an approximate Solid-Fat Index of:Temperature, *F. Solid-Fat Index 50 23 - 38% 70 19 - 30% 80 17 - 27% 9214 - 24% 104 9- 19% 110 5 - 16% about 0.30 to 4.75 percent mono anddiglycerides of palmitic or stearic acid, said monoglyceridesconstituting about 35 to 50 percent of the combined weight of said monoand diglycerides; about 0.05 to 1.00 percent polyoxyethylene sorbitanstearate by weight of the dry mix; and about 0.5 to 1.0 percentpregelatinized starch by weight of the dry mix.